My Pumpkin and Barley Soup
Warm up with a hearty bowl of My Pumpkin and Barley Soup, a comforting and nutritious recipe that combines seasonal pumpkin with wholesome pearl barley for a perfect fall or winter meal. Featuring a fragrant medley of diced vegetables, aromatic spices like cinnamon and nutmeg, and fresh thyme simmered in rich vegetable broth, this soup is as satisfying as it is flavorful. The optional addition of heavy cream lends a luscious, velvety texture, while a sprinkle of parsley provides a bright, fresh finish. This recipe, ready in just an hour, is ideal for anyone looking for a cozy plant-based dish that's both filling and packed with nutrients. Serve it with crusty bread for a complete meal or enjoy it as a light starter—either way, this pumpkin and barley soup will warm you from the inside out! Perfect keywords for SEO include "pumpkin and barley soup," "fall soup recipes," "healthy comfort food," and "easy vegetable soup."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups pumpkin, peeled and diced
- 0.5 cups pearl barley
- 6 cups vegetable broth
- 1 leaf bay leaf
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced pumpkin and pearl barley to the pot, stirring to combine.
Pour in the vegetable broth and add the bay leaf, cinnamon, nutmeg, fresh thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the barley is tender and the pumpkin is soft.
Remove the bay leaf and, if desired, blend a portion of the soup with an immersion blender for a creamier texture while keeping some chunks intact.
Stir in the heavy cream, if using, and adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 63.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7027 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
